With the blur that was Thanksgiving behind us, we must be in the Christmas season, yes? And after all, it is December, and we’ve got not-one-but-two radio stations playing nothing but Christmas music…
So let’s talk about holiday truffles!
Of course we’ve got our pumpkin truffle, introduced before Thanksgiving, with real pumpkin puree, all the right spices, and that toasted pumpkin seed on top to give it a bit of crunch. Lots of folks have taken to that truffle.
Next up is eggnog, one of my very favorite flavors. The creaminess of the rich milk, the tang of just the right amount of spirits, and some ground nutmeg, without which it just wouldn’t be eggnog.
With half a recipe, I tried a batch of eggnog truffle dipped in white chocolate that, well, wasn’t all that great. White chocolate — which isn’t really chocolate, I know, because it doesn’t have any cocoa solids in it, but I’m not going to split hairs here — has a wonderful flavor and can be beautiful as a decoration, but it’s just not made to be dipped, at least not in its all-natural form. The resulting truffles were thick with white chocolate — so thick they appeared pudgy — and didn’t taste quite right.
So, I tweaked the recipe a bit. The ganache is made with milk chocolate, cream, sugar — all that good stuff — with a perfect blend of both bourbon and rum. (Not enough for any kind of kick, but such a delicious flavor!) And nutmeg, of course!
We then dip the truffle in milk chocolate. But the white chocolate of the original recipe was so pretty, we decided to dab it on top of the truffle, and then sprinkle the nutmeg on top of that. Not only do they look pretty, but they taste, well, like chocolate eggnog!
Another favorite holiday flavor is gingerbread. There’s nothing like the smell of gingerbread cookies fresh from the oven. But how to recreate that sensation in a truffle?
It took a bit of doing, but we’ve got a new Kakao truffle, made with semisweet chocolate, molasses, and the finest ground ginger in the ganache, dipped in semisweet chocolate and topped with…
Here’s where we got stuck. What do you put on gingerbread cookies? Well, aside from all the non-natural sprinkles and red-hots and whatnot, you put regular sugar. So we tried some of that. But we also gave it a bit more kick with a bit of crystallized ginger — we’re selling the four-packs with two of each kind of topper and looking for feedback on everyone’s favorite. (In the photo below you can see a few of the ginger-topped truffles in the back.)
Folks, as we head into the top truffle-buying season, please don’t wait until the last minute to send in your chocolate order, and take the chance that you’ll miss out completely. At Kakao, we make our truffles by hand in small batches, which means that while we have amazing chocolate confections, we don’t have many of them. Contact firstname.lastname@example.org to get your order in so we can fill it before we stop Christmas production on December 22nd!